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Entree
American
4 servings
25 minutes
35 minutes
1 1/2 pound pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 teaspoons thyme leaves, minced
Kosher salt to taste
Hawaiian salt (optional) to taste
Freshly ground black pepper
2 shallots, minced
1/2 teaspoon thyme leaves, minced
1/4 teaspoon dark brown sugar
1 cup Cabernet Sauvignon
1/4 cup veal stock
2 tablespoons unsalted butter
Cut pork down the center, starting from the top, until almost through to the bottom and flatten out (butterfly tenderloin to a single, flat piece of meat). Rub the meat with the mustard; then rub a thin coating of olive oil and finish with a sprinkle of thyme.
Season with a sprinkling of Kosher salt and black pepper on one side, flip the meat over and season with Hawaiian salt and black pepper. Cut the meat into 4 serving-size pieces.
Heat 2 tablespoons of olive oil in a 10-inch skillet on medium-high heat until hot. Pan-sear until the meat is golden brown, then turn the meat over with tongs and repeat. Remove the meat from the pan and place on a plate. Let the meat sit for 10 minutes to let the juices redistribute into the meat.
Add shallots and thyme to the warm pan and stir over medium heat (sweat shallots until soft). Add wine, brown sugar, veal stock and scrape with a wooden spoon to loosen the coagulated sauté juices.
Increase the heat to high until liquid is almost syrupy. (At this stage, it’s crucial to shake the pan back and forth as it boils down – this causes the fat molecules to roll over each other and thickens the pan juices to create a sauce.)
Remove from heat and finish the sauce by adding 1 tablespoon of butter and continue to shake the pan back and forth until the butter is incorporated into the sauce before adding the second tablespoon of butter. (The finished sauce should be the consistency of maple syrup.) Pour over the tenderloins, and serve.
